Veggie Ratatouille Pasta

Ingredients

• Parmesan cheese - 1/4 cup, grated (optional)
• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• Fresh thyme - 1 tablespoon, chopped
• Fresh basil - 1/4 cup, chopped
• Tomato paste - 2 tablespoons
• Tomatoes - 4 medium, diced
• Garlic - 3 cloves, minced
• Onion - 1 large, diced
• Bell peppers - 2, diced
• Zucchini - 2 medium, diced
• Eggplant - 1 medium, diced
• Pasta - 8 ounces

Instructions

1. Cook the pasta according to package instructions. Drain and set aside.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
4. Add the eggplant, zucchini, bell peppers, and tomatoes to the skillet. Cook for 10 minutes, or until the vegetables are tender.
5. Stir in the tomato paste, basil, thyme, salt, and pepper. Cook for an additional 5 minutes.
6. Add the cooked pasta to the skillet and toss to combine with the vegetables and sauce.
7. Serve hot, garnished with grated Parmesan cheese if desired.